Sunday night dinner with all 3 of the A. sisters home. That is a special night. We had planned on dining out at the Main Street Tavern in Amagansett, 177 Main Street. This is a special address for my family as we spent 16 years in that space running it as a coffee shop and restaurant. It would be safe to say that our family was born out of this coffee shop which started in that address in 1981. It was commonly known as Estia.
Jessica and I purchased the lease for Estia in 1991 and maintained a business there until 2007. Since selling the lease, 3 different operators have worked the space. Presently Main Street Tavern which has been open since the spring. Challenged by the Covid pandemic it’s been a struggle for them and I’ve chosen to wait to visit. Tonight’s reservation was canceled, apparently they have plumbing issues. Chalk it up to growing pains. Operating a restaurant in Amagansett is not easy in any business climate. We can wait.
With tonight’s plan for dining out off the table, I volunteered to cook (my daughters are all good cooks now) and I decided to let a walk through Citarella steer my menu. As I looked in the butcher case, braised short ribs were the easy choice, 3 1lb boneless short ribs to be exact.
Boneless Beef Short Ribs
Feeds 6
Pre-heat oven on convection roast at 400°
Ingredients:
- 3 pieces beef short rib (boneless if available)
- 1 cup all purpose flour
- 2 tablespoons sea salt
- 1 teaspoon granulated garlic
- 1 tablespoon black pepper
- 4 medium onions quartered
- 2 tablespoons tomato paste
- 1/2 bottle red wine
- 2 cups chicken stock
- 12 garlic cloves (stems removed)
- 6 carrots (peeled)
- 12 small Yukon gold potatoes (cut in half)
On a plate combine: flour, sea salt, granulated garlic, black pepper
Place a large cast iron skillet on the stove top over medium flame. Add 1/2 cup vegetable oil.
Roll the short ribs in the flour mixture and gently place each coated piece in the oil.
Once coated place 3 medium Spanish onions cut into 1/4s into the pan.
As the beef sizzles and begins to brown, turn each piece and brown 2 sides. Then add liquids:
Starting with tomato paste, then wine, followed by chicken stock.
Bring to a simmer then move the pan to the hot oven. Next, turn the oven down to 350°.
Peel carrots, slice potatoes, stem garlic and chop parsley as the beef cooks.
After an hour and a half check the braise, add a splash of red wine if the liquids are below 1/2 way on the beef. Now stir in the parsley and garlic cloves and place the potatoes and carrots on top.
After 30 minutes, turn the carrots and potatoes and cook for another 30 minutes.
Serve with cottage cheese and a salad.
